Most people think you need to have a fryer to make good wings, but that’s far from the case. Toss your wings in some oil (so they don’t stick) and season them well with salt and pepper.

Roast the wings at 400° F. for about 50 minutes, flipping them once halfway through, until they are golden brown and cooked through.

To be honest, these are great just like this for a simple salt and pepper wing, but to take them to the next (sweet and spicy) level, while the wings bake, simmer some peach jam with sriracha, butter, and soy sauce.

Then toss the finished wings with this sauce and garnish them with chives. You’re in business!

One of my favorite quick appetizers is wrapping a full brie wheel (8 ounces) in puff pastry and baking it so the puff pastry is cooked and the brie is gooey and delicious.

For this version, simmer some raspberry jam with one seeded and minced habañero pepper. The habañero pepper is really spicy and one will be more than enough to give this appetizer a kick.

Spread about half of the jam topping (let it cool) on a sheet of puff pastry and put your brie wheel right in the center.

Then fold the puff pastry up so it completely encloses the brie.

Flip the wrapped brie will over and brush it with egg wash. Then bake it for 20-25 minutes until it’s golden brown. Most importantly, let it cool for 10 minutes before slicing into it. The cheese will still be gooey, but if you cut into it too quickly, it’ll be too gooey!

Serve the finished wrapped brie with fresh raspberries and extra spicy jam on the side.

These might just be the most addictive of the three spicy and sweet snacks. Not only are they very portable, but the white chocolate gives a big amount of sweetness up front and then the cayenne kicks in at the end, leaving you wanting more!

Cook your unseasoned popcorn and measure out the right amount. Melt the white chocolate over a double boiler and then drizzle the popcorn with most of the chocolate and season it well with the sugar and cayenne spice blend.

To make the bowls, divide the coated popcorn into six bundles and wrap each one with parchment paper. Squeeze the parchment paper together tightly to form a popcorn ball. The paper will prevent the popcorn from sticking to your hands!

Once your balls are formed, let them set up in the fridge for 10 minutes. Then you can unwrap them, drizzle them with a little extra chocolate and sprinkle with extra spicy seasoning mix!